Yogurt Salad

Servings for 4 persons

Preparation time: 20 mins

Ingredients

3 leaves of Iceberg Cabbage

1 carrot grated

2 tomatoes cut into cubes

2 sticks of celery chopped

1 orange cut into cubes

1 green apple cut into cubes

150 g Non-fat Strawberry Yogurt

Method

Mix the vegetables and fruits in a bowl and chill it for 20 mins.

Add yogurt when serving.

Refreshing…Salad

Preparation Time: 30 mins

Serving for 3 persons

Ingredients

¼ Iceberg Lettuce (cut into shred)

1 large carrot (slice about 2 mm thick and cut into quarters)

1½ peaches (use canned which is half peaches)

2 g cheddar cheese (grated)

1 Tbsp sesame seed (toasted)

½ tsp of mixed herbs

a dash of All Season

Boil 2 chicken drum stick and diced the meat

Dressing:

4 – 5 Tbsp freshly squeezed lemon juice

a dash of sesame oil for flavouring

Method

1. Mixed chicken meat, lettuce and carrot. Toss with lemon juice.

2. Add Sesame oil, All Seasons and Mixed Herbs and toss.

3. Add cheddar cheese and mix it well.

4. Add toased sesame seed when serve.

Taste best when serve chilled.

Refreshing Salad

Preparation Time: 30 mins

Ingredients

½ Iceberg Lettuce

½ carrot

½ cucumber

10 g sunflower seeds

120 g cheddar cheese (shredded)

10 grapes (cut into half)

1 small tangerine (peel in slices)

4 Tbsp Italian Dressing

Method

1. Shred the carrot, cucumber and wash with ice cold water. Drain dry.

2. Wash the cabbage and remove the core. Keep the entire leaves and tear them into pieces of approximately 5 – 6 cm X 5 – 6 cm. Drain dry.

3. Wash the grapes, tangerines and drain dry.

4. Grate the cheese.

5. Mix the vegetables and fruits in a salad bowl. Toss with the Italian dressings. Remove and serve with sunflower seed and cheese on top of the salad.

Mango Tango Salad

Preparation Time: 15 mins

Serving for 4 -5

Ingredients

2 large mangoes (Australian Mango)

2 Tbsp plum sauce

2 tsp finely chopped roasted almonds

Method

1. Peel and slice the mangoes

2. Add sour plum and garnish with almonds

East Meets West…Salad

Preparation Time: 20 mins

Serving for 2 – 4

Ingredients

2 large tomatoes

Half a lettuce

2 potatoes (USA)

3 cloves of garlic

2 Tbsp sesame oil

2 tsp Italian Herbs

1 tsp of grounded almond

Method

1. Cut and chop garlic. Fry with oil till light brown

2. Cut tomatoes in cubes about 1 cm X 1 cm

3. Boil water and cook potatoes for about 15 mins. Cut the skin in the centre of the potato, this would help you to remove the skin when potatoes are cooked. Use a fork and poke the potatoes to test if they are cooked

4. Cut the potatoes in cubes about 1 cm X 1 cm

5. Wash the lettuce and cut them in slices

6. Put the tomatoes, potatoes, lettuce in a salad bowl. Add garlic, almonds, sesame oil and toss the vegetables

7. Put in refrigerator to chill before serving